Strawberry Meringue Pie

One thing that fascinates me with baking is the chemistry behind it. You need to be careful, meticolous, and have some patience. The slightest mistake can leave you with a minor disaster. Meringue proves this very clearly. It is just egg whites, sugar, and muscle power. But a single drop of water, a lack of air in the mixture, or wrong temperature will turn your fluff into a sad puddle at bottom of your bowl. When you get it right, there is something special with it though. Like in this recipe, on a pie, it‘s like a soft sweet cloud that melts in your mouth. Or you can bake small meringues longer without pies, and they will turn crispy. To me they taste like childhood and birthday parties.

I was inspired by a classic lemon meringue pie, but since it‘s strawberry season (and I’m obssesed about eating those every day) I thought it could be a sweet idea to replace the lemon curdy mixture in the original recipe with fresh strawberries with a hint of tarty lime. I used small pie dishes, because if you serve them to a bunch of people it‘s nice for everyone to get a pie each, but you can just use one big tin instead. Serve this at a dinner party with people you really like, or maybe for a crowd that you are in the need to be liked by.

What you need:

Crust:

250 ml flour

2 tablespoons sugar

100 g unsalted butter

1 tablespoon of cold water

A pinch of salt

Strawberry filling:

Half a liter of strawberries

50 ml sugar

1,5 table spoons of potato flour

Meringue:

3 egg whites

100 ml sugar

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